This zucchini pie recipe is an easy way to use up some of that multiplying garden produce! It tastes similar to pumpkin pie, but has a slightly milder flavor. The kids will be intrigued with the green hue! If you don’t like the green color, just peel the zucchini before cooking it. My kids think it’s cool, so I just leave it on.
How to make zucchini pie
First, you wash the zucchini, and cut it into chunks. If there’s big seeds, scrape them into the trash. There’s no need to peel, but if the green flecks bother you, go ahead and remove the peelings..
Then you put them into a pan, add some water, and let them cook till tender. If you have a steamer, that would be great, too.
Drain off the water, dump them in a blender, and blend till very smooth.
Add the puree along with all other filling ingredients into a blender. Blend till smooth, and pour into a prepared pie crust. I like to sprinkle a little cinnamon on top before I bake it.
Bake at 350 for 50-60 minutes. Chill and eat with ice cream or whipped cream.
I hope you enjoy this recipe! It is my favorite way of using zucchini, and my family’s favorite way of eating it! 🙂
- 1 pie crust unbaked
- 1 cup zucchini puree about 1 medium zucchini
- 1 1/4 cup milk
- 1 cup sugar
- 2 eggs
- 1 tsp. cinnamon
- 1 TBS flour
- 1/4 tsp. cloves optional
- 1/4 tsp. nutmeg optional
- Wash zucchini. Cut into chunks and boil till soft. Puree in blender till smooth.
- Preheat oven to 350°.
- Place all filling ingredients into a blender, and blend well.
- Pour into a 9 inch, unbaked pie crust.
- Bake at 350* for 1 hour.
Just my opinion… Zucchini pie is this most overlooked pie out there! This is absolutely a first quality delish pie and simple to make! I prefer it after it has been in the frig overnight with or without whip cream. Total yumm.
Can coconut milk be used For this zucchini pie it is sugar free
Kay Schrock says
I think that would work!